Name: Shortbread Hearts & "Linzer" Cookies | Recipes
Ingredients: 3/4 pound unsalted butter at room temperature 1 cup granulated sugar 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon salt 3/4 cup good raspberry preserves Confectioners’ sugar, for dusting

From the cookbook:

The Barefoot Contessa Cookbook

Shortbread Hearts (Maks 24 Hearts)

3/4 pound unsalted butter at room temperature
1 cup sugar (plus extra for sprinkling)
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt

Preheat the oven to 350 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter. Place the hearts on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown.

Allow to cool to room temperature.

Linzer Cookies (Makes 14 - 16 cookies)

3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup good raspberry preserves
Confectioners’ sugar, for dusting

Preheat the oven to 350 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With half of the rounds, cut a circle out of the middle with a 1-inch cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.

Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners’ sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top.

Notes:

I find the edges of shortbread are ever so slightly sharper if you chill the cookies for ten minutes before you bake them.

Shortbread can be cut into shapes and refrigerated for a week and then baked the day you serve them.